Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I was a bit apprehensive when I saw how thick the mixture got after adding the flour but later realized there was nothing to worry about. This is the absolute best soup I've ever had! I followed the recipe "as is" except that I decided to double it since I wanted to use whole veggies (as opposed to 1/4 cups) and had lots of leftover rice from the day before. The recipe does not specify, but I used green apple, which added a fantastic punch to the flavor! This was so delicious and so easy. I can't wait to make it again!
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Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I was a bit apprehensive when I saw how thick the mixture got after adding the flour but later realized there was nothing to worry about. This is the absolute best soup I've ever had! I followed the recipe "as is" except that I decided to double it since I wanted to use whole veggies (as opposed to 1/4 cups) and had lots of leftover rice from the day before. The recipe does not specify, but I used green apple, which added a fantastic punch to the flavor! This was so delicious and so easy. I can't wait to make it again!
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I'd never made this kind of soup before either but it is now my new favorite! I had to make a few changes: didn't have any mace so left it out; used chicken broth instead of beef broth; added 1/2 c. uncooked white rice and let it cook in the soup about 20 minutes. Delicious thank you for the recipe.
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Awesome! I used margarine;-) (please excuse watching the cholesterol) and substituted egg whites for chicken which I added in the end. Excellent taste!
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Made this for a party recently and I couldn't believe how everyone raved about it! Making it again tonight but this time with veg stock instead of beef. This is an absolutely perfect soup!!!
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The soup tastes great but this recipe is frustrating. Next time I won't be chopping the chicken up until I puree the veggies. This time everything got put into the magic bullet together because I didn't have an hour to pick the chicken out. I also used extra curry and cloves for flavor but otherwise this is great.
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Really delicious. I couldn't find mace at the market and used chicken stock instead. Had this with a grilled cheese sandwich on pita bread and had a yummy dinner
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Love it! I added 1 cube of Vermont curry paste med. hot; and 1/2 cup coconut milk. I also shredded the chicken and omitted the rice. Heavenly! Served it in a bread bowl. The med. hot curry does not make it spicy just flavorful I don't do spicy.:) Also make sure to mix your flour into a rouge before stiring it into your soup. Enjoy!
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Easy to make and tasty. Did not have mace. I looked it up as I was not sure what is it and it comes from nutmeg so you can sub that or all spice. I added chicken broth and did not puree veggies at end. I really enjoyed this soup.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I was a bit apprehensive when I saw how thick the mixture got after adding the flour but later realized there was nothing to worry about. This is the absolute best soup I've ever had! I followed the recipe "as is" except that I decided to double it since I wanted to use whole veggies (as opposed to 1/4 cups) and had lots of leftover rice from the day before. The recipe does not specify, but I used green apple, which added a fantastic punch to the flavor! This was so delicious and so easy. I can't wait to make it again!
I'd never made this kind of soup before either but it is now my new favorite! I had to make a few changes: didn't have any mace so left it out; used chicken broth instead of beef broth; added 1/2 c. uncooked white rice and let it cook in the soup about 20 minutes. Delicious thank you for the recipe.
Awesome! I used margarine;-) (please excuse watching the cholesterol) and substituted egg whites for chicken which I added in the end. Excellent taste!
Made this for a party recently and I couldn't believe how everyone raved about it! Making it again tonight but this time with veg stock instead of beef. This is an absolutely perfect soup!!!
The soup tastes great but this recipe is frustrating. Next time I won't be chopping the chicken up until I puree the veggies. This time everything got put into the magic bullet together because I didn't have an hour to pick the chicken out. I also used extra curry and cloves for flavor but otherwise this is great.
Really delicious. I couldn't find mace at the market and used chicken stock instead. Had this with a grilled cheese sandwich on pita bread and had a yummy dinner
Love it! I added 1 cube of Vermont curry paste med. hot; and 1/2 cup coconut milk. I also shredded the chicken and omitted the rice. Heavenly! Served it in a bread bowl. The med. hot curry does not make it spicy just flavorful I don't do spicy.:) Also make sure to mix your flour into a rouge before stiring it into your soup. Enjoy!
Easy to make and tasty. Did not have mace. I looked it up as I was not sure what is it and it comes from nutmeg so you can sub that or all spice. I added chicken broth and did not puree veggies at end. I really enjoyed this soup.
